French Toast inspired by Hélène Darroze
French Toast inspired by Hélène Darroze
Ingredients
For the French Toast Batter
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons vanilla paste
For Cooking and Topping
- 1 loaf Brioche bread or Challah bread, thickly sliced
- as needed unsalted butter
- 1 teaspoon vegetable oil
- as needed granulated sugar, for caramelizing
- as needed pastry cream, for topping
- as needed berries, such as blackberries, raspberries, or strawberries, for topping
- as needed powdered sugar, for dusting
Instructions
- 1
In a medium saucepan, combine the whole milk, heavy cream, and vanilla paste. Heat on medium-low until it reaches a light simmer. Remove from heat and set aside to cool slightly for about 5 minutes.
⏱️ 10 min
- 2
While the milk mixture is heating, in a separate mixing bowl, whisk the egg yolks and 1/4 cup granulated sugar until the mixture is light in color and creamy.
⏱️ 3 min
- 3
Slowly add about 1/4 of the slightly cooled milk mixture into the egg mixture while whisking continuously. This step is crucial for tempering the eggs and preventing them from scrambling.
⏱️ 2 min
- 4
Pour the remaining milk mixture into the egg mixture and continue to whisk until all ingredients are well combined.
⏱️ 1 min
- 5
Strain the entire batter back into the saucepan using a fine-mesh strainer to ensure a smooth, lump-free consistency.
⏱️ 2 min
- 6
Bring the strained mixture to a simmer again over medium-low heat, stirring occasionally. Once it simmers, immediately remove it from the heat and allow it to cool completely, about 15-20 minutes. This will thicken the batter slightly.
⏱️ 20 min
- 7
Transfer the cooled batter to a baking dish that is large enough to comfortably soak your bread slices.
⏱️ 1 min
- 8
Slice your Brioche or Challah bread into thick pieces, approximately 1 inch thick.
⏱️ 2 min - 9
Place a slice of bread into the batter, ensuring both sides are fully submerged. Soak each side for 2 minutes, for a total of 4 minutes per slice.
⏱️ 4 min
- 10
While the bread is soaking, add a generous amount of unsalted butter (about 1 tablespoon per slice) and 1 teaspoon of vegetable oil to a large non-stick pan over medium heat. The oil helps prevent the butter from burning.
⏱️ 1 min
- 11
Once the butter has melted and is slightly foamy, carefully place a soaked slice of bread into the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. The key is to only flip the French toast once, ensuring the first side is fully cooked before turning.
⏱️ 8 min
- 12
Once cooked, transfer the French toast to a cooling rack. Allow it to cool for about 2 minutes.
⏱️ 2 min
- 13
Sprinkle one side of the French toast generously with granulated sugar. Return the French toast, sugar side down, to the pan over medium heat.
⏱️ 1 min
- 14
Cook until the granulated sugar fully caramelizes into a hard, glossy crust, about 1-2 minutes. Watch carefully to prevent burning. Remove from heat and let it cool for 1 minute on the cooling rack to allow the caramelized sugar to harden.
⏱️ 3 min
- 15
Repeat steps 9-14 for the remaining bread slices. Serve immediately with your favorite toppings, such as pastry cream, fresh berries, and a dusting of powdered sugar.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
French Toast inspired by Hélène Darroze
For the French Toast Batter
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons vanilla paste
For Cooking and Topping
- 1 loaf Brioche bread or Challah bread, thickly sliced
- as needed unsalted butter
- 1 teaspoon vegetable oil
- as needed granulated sugar, for caramelizing
- as needed pastry cream, for topping
- as needed berries, such as blackberries, raspberries, or strawberries, for topping
- as needed powdered sugar, for dusting
Instructions
- 1
In a medium saucepan, combine the whole milk, heavy cream, and vanilla paste. Heat on medium-low until it reaches a light simmer. Remove from heat and set aside to cool slightly for about 5 minutes.
⏱️ 10 min - 2
While the milk mixture is heating, in a separate mixing bowl, whisk the egg yolks and 1/4 cup granulated sugar until the mixture is light in color and creamy.
⏱️ 3 min - 3
Slowly add about 1/4 of the slightly cooled milk mixture into the egg mixture while whisking continuously. This step is crucial for tempering the eggs and preventing them from scrambling.
⏱️ 2 min - 4
Pour the remaining milk mixture into the egg mixture and continue to whisk until all ingredients are well combined.
⏱️ 1 min - 5
Strain the entire batter back into the saucepan using a fine-mesh strainer to ensure a smooth, lump-free consistency.
⏱️ 2 min - 6
Bring the strained mixture to a simmer again over medium-low heat, stirring occasionally. Once it simmers, immediately remove it from the heat and allow it to cool completely, about 15-20 minutes. This will thicken the batter slightly.
⏱️ 20 min - 7
Transfer the cooled batter to a baking dish that is large enough to comfortably soak your bread slices.
⏱️ 1 min - 8
Slice your Brioche or Challah bread into thick pieces, approximately 1 inch thick.
⏱️ 2 min - 9
Place a slice of bread into the batter, ensuring both sides are fully submerged. Soak each side for 2 minutes, for a total of 4 minutes per slice.
⏱️ 4 min - 10
While the bread is soaking, add a generous amount of unsalted butter (about 1 tablespoon per slice) and 1 teaspoon of vegetable oil to a large non-stick pan over medium heat. The oil helps prevent the butter from burning.
⏱️ 1 min - 11
Once the butter has melted and is slightly foamy, carefully place a soaked slice of bread into the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. The key is to only flip the French toast once, ensuring the first side is fully cooked before turning.
⏱️ 8 min - 12
Once cooked, transfer the French toast to a cooling rack. Allow it to cool for about 2 minutes.
⏱️ 2 min - 13
Sprinkle one side of the French toast generously with granulated sugar. Return the French toast, sugar side down, to the pan over medium heat.
⏱️ 1 min - 14
Cook until the granulated sugar fully caramelizes into a hard, glossy crust, about 1-2 minutes. Watch carefully to prevent burning. Remove from heat and let it cool for 1 minute on the cooling rack to allow the caramelized sugar to harden.
⏱️ 3 min - 15
Repeat steps 9-14 for the remaining bread slices. Serve immediately with your favorite toppings, such as pastry cream, fresh berries, and a dusting of powdered sugar.
⏱️ 10 min